Bread in the Gulhof

　　The shape of this small bread is unique and beautiful, it is a crown shape made of a hollow spiral-shaped mold, making it look like you have to love it, and it tastes soft and rich in layers.Its name, I've looked at a lot of sources, it's called Fadodo! The Chinese pronunciation is also varied, Goo Goo Hoof Goo Goo Hoof ... I still like to call it Goo Hoof .Kouglof, which originated in Austria but is also native to Alsace, France, is written on the blue ribbon.The name is derived from German, meaning to make bread into the shape of a ball, and beer yeast can be added to make a shape similar to a rounded hat worn by a boy.And there's so many different kinds of squares, it's really confusing, you can't choose.And the dry humidity varies greatly from square to square, but in general, it's a square with a heavy oil-based polysaccharide powder on the surface after the grapefruit and almond slices have been removed from the mold.My square is a medium-sized square, operated in a relatively straightforward way, a little bit more complicated, but the resulting dough contains more water, is softer, and is better to eat!

WHAT YOU NEED

Ingredients

Subject matter C: moderation
90 grams of medium-sized dough
High powder 120 grams moderate
2 grams of yeast
30 grams of sugar
1 gram of salt
20 grams of egg juice
50 grams of milk
40 grams of butter
Medium dough material B: moderate
Low flour 60 grams
1.5 grams of yeast
30 grams of milk
Fruit material A: moderate
50 grams of brandy
30 grams of raisins
Dried cranberries 15 grams
15 grams of dried blueberries
10 grams of almonds

How TO MADE Bread in the Gulhof

Steps 1 to 4

1. A variety of dried fruits, except dried almonds, are washed in dried water and soaked in brandy for six hours.

2. Mix the medium dough material into a slightly thickened dough and leave it at room temperature for 3 hours.

3. The fermented medium-sized dough is cut into small pieces and the main dough material except the butter in C is mixed together into a dough with flour, and the butter is added to the dough five times, each time to fully absorb the flour.

4. Add dried fruit and almond slices to the mixture until it is fully cooked.

5. The dough is covered with a preservative film for the first fermentation.

6. The mold is coated with butter, the bottom is covered with almond slices, the dough is divided into small pieces of 75 grams each, and the dough is relaxed for 15 minutes.

7. Use your fingers to poke a hole in the middle of the dough, slowly pull it into a ring, and put it in the mold for a second fermentation.

8. Brush the eggs on the surface of the dough, preheat the oven at 200 degrees for about 15 minutes, remove the mold and put the cold screen sugar powder.

9. Brush the eggs on the surface of the dough, preheat the oven at 200 degrees for about 15 minutes, remove the mold and put the cold screen sugar powder.

10.